Wednesday, April 27, 2011

Hop to It

Hope everyone had a super Easter—it was just good to be home even if it was just for a day. Oh and the good meal didn’t hurt things either :-) You know when you leave so stuffed you can barely move, it was a success!

And last but not least, I am always looking for new vegetable side dishes, preferably roasted because I love the rich flavor vegetables develop after a long time in the oven. I came across a recipe for Lemon-Chive Roasted Vegetables and with lemons in season now, I paid just 0.50 for one. It’s the perfect excuse to try these out any night for dinner, no special occasion required!

Lemon-Chive Roasted Vegetables

Serves: 12

Ingredients:

1 1/2 pounds small red potatoes, halved

1 bag frozen Brussels sprouts, thawed

1 pound baby carrots

2 medium Vidalia or other sweet onions, each cut into 8 wedges

1 tablespoon olive oil

Cooking spray

2 tablespoons chopped fresh chives

1 1/2 teaspoons grated lemon rind

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

Directions:

Preheat oven to 425°.

Combine first 5 ingredients in a large bowl; toss well to coat. Arrange vegetables in a single layer on 2 jelly-roll pans coated with cooking spray. Bake at 425° for 30 minutes, turning after 15 minutes or until tender and lightly browned.

Combine vegetables, chives, and remaining ingredients in a large bowl; toss gently to coat.

I wish holidays came around more often—we all had a really great time!

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Even if your feast is outstanding, leftovers are usually inevitable, and in this case, we have tons of leftover ham. I’ve been brainstorming new ways to use it up and I came up with three. Today’s recipe is also going towards this-->Barilla is challenging Foodbuzz Featured Publishers to imagine an Italian-inspired recipe or meal created with Barilla Tortellini.

For my recipe, I am using Barilla Three Cheese Tortellini.

Italian Chicken Cordon Bleu Tortellini

Serves: 4

Ingredients:

1 bag Barilla Three Cheese Tortellini

1/4 c flour

2 c milk, preferably 2%

1 Tbsp pesto

1 1/2 c shredded Italian blend cheese

2 c chopped roasted/skinless chicken breast

1 c cubed ham

1 c sliced jarred roasted red peppers, drained well

1/4 tsp garlic powder

1/4 tsp black pepper

1/2 tsp Italian seasoning

dash of red pepper flakes, if desired

Directions:

Cook noodles according to Barilla’s package directions.

While noodles cook, combine flour and 1/4 cup milk in a heavy saucepan, stirring with a whisk until smooth. Place the pan over medium heat; whisk in 1 3/4 cups milk and pesto. Cook 6 minutes or until mixture begins to thicken, stirring frequently. Reduce heat to low.

Add the cheese, stirring until melted. Stir in the chicken, red pepper slices, ham, and seasonings.

Serve over Barilla Three Cheese Tortellini

Keep an eye out for two more recipes on how to use up your leftover holiday ham!

3 comments:

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About Me

My name is CaSaundra, Cassie for short. I got married within the past few months, have a bulldog that is my best friend, and work as a manager of a frozen yogurt chain!
I hope to use my blog to show people how I make cooking both fun and rewarding, along with a little bit of everything else, a pinch and a dash at a time!